Next, I fold in the sweetened condensed milk, making sure every last drop is incorporated. This is where that creamy goodness truly comes alive. I add in the vanilla extract, powdered sugar, and salt, stirring continuously until everything blends beautifully. The mixture should be glossy and enticing at this point. Then, I carefully fold in the graham cracker crumbs, thinking about that cheesecake crust magic we all adore. After everything is mixed, pour the fudge mixture into the prepared baking dish, spreading it out evenly using the spatula.
Now, it’s time to let the fudge set! I pop it in the fridge for at least 2 hours. I often find myself peeking into the fridge, eager for that first taste. I promise, the smell alone will make you weak in the knees. Once the fudge is fully set, I take it out and cut it into squares. The smooth texture contrasts perfectly with the slight crunch from the graham crackers.
Then, I usually store it in an airtight container, though I can never resist sharing a few pieces right away. The fudge keeps well, and whenever I grab a piece later, it brings back those fresh, delightful memories of making it.
Pro Tips for Best Results
I tested this recipe three ways: once with different chocolate types and twice with varying levels of sweetness in the condensed milk. I found that white chocolate truly gives the best flavor profile, while semi-sweet chocolate adds an unexpected twist! Keep an eye on the melting process to avoid any graininess.
If you prefer a tangier flavor, I like to add a bit more cream cheese; it balances beautifully against the sweetness. Another little trick I’ve learned is to sift the powdered sugar to avoid any lumps. This ensures your fudge comes out smooth and creamy!
Lastly, if you have access to flavored extracts like almond or maple, consider swapping in a teaspoon for an extra layer of flavor. It’s a small touch, but the results can be surprisingly delightful!
Common Mistakes to Avoid
Overheating the chocolate is a mistake I made the first time around. I had to start over because the chocolate became lumpy and unappetizing. Be patient and melt it gradually; it makes all the difference in texture! (See the next page below to continue…)